1 pound lean pork sausage or ground turkey
4 ounces Cabot Lite50 Jalapeño Cheddar, grated (about 1 cup)
1 medium onion, peeled and grated
2 teaspoons chopped fresh sage
3 zip-close plastic bags
1 sheet frozen puff pastry, thawed (½ package)
King Arthur Unbleached All-Purpose Flour, for rolling out pastry
1 large egg, lightly beaten
PLACE rack in upper third of oven and preheat oven to 425°F.
In bowl, thoroughly mix together sausage or turkey, cheese, onion and sage. Divide mixture into three equal portions and place each portion in separate plastic bag.
UNFOLD puff pastry and place on floured work surface. Roll pastry out as thinly as possible, keeping rectangular shape. Cut lengthwise into three strips.
Cut off one corner of one plastic bag. Squeeze all of mixture from bag down center of one of pastry strips. Brush one long edge with beaten egg, then fold remaining long edge over filling and press to seal.
TURN roll over so sealed edge is underneath. Press roll lightly along length, then cut into 2-inch lengths. With scissors, snip three v-shaped notches in top of each piece and brush top lightly with beaten egg. Place on baking sheet.
REPEAT with remaining pastry strips and filling.
BAKE rolls in upper third of oven until golden, 20 to 25 minutes.
(Rolls can be made in advance and frozen, unbaked, in airtight container.)
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